Latvian soup – Latviskij Sup

Ingredients for 4 servings:

• 1 bunch of spring onions
• ½ bunch of dill
• ½ cucumber(s)
• 10 radishes
• 1 jar beetroot (350 – 400 g)
• 500 ml kefir or buttermilk
• 2 eggs
• 2 tbsp salt, coarse
• pepper
• 2 potatoes, boiled (optional)

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 42 minutes

With an additional potato, the Latvian soup becomes the closely related Lithuanian soup.

Remove the green parts from the spring onions, wash them, and cut into rings about 5-8 mm wide. Cut one of the scallions into rings and set aside for decoration. Place in a bowl. Chop the dill and add it. Sprinkle with salt. Coarse salt is beneficial here. Using a wooden spoon, potato masher, etc., vigorously mash the onion stalks and dill for several minutes until the juice runs out. Cut the cucumber into small sticks, as well as the radishes. Add both to the bowl and mix in. Drain the beetroot and add the juice to the bowl. Cut the beetroot into fine sticks and add to the bowl. Pour in 500 ml of kefir or buttermilk, depending on your taste. Mix well and chill for at least 10 minutes. It is better to leave it for a day so the soup can infuse nicely. Season to taste with salt and pepper. Before serving, boil the eggs for about 7 minutes and, if desired, cut two boiled, cooled potatoes into sticks. Ladle the soup into bowls, halve the eggs, and place half an egg on top of each bowl. Repeat with the optional potatoes. Sprinkle with the reserved onion rings.